Ingredients
Units
Scale
- 125 grams (1 Cup) All-Purpose Flour/ Plain Flour
- 4oz (1/2 Cup) Salted Butter, at room temperature
- 66 grams (1/3 Cup) Granulated Sugar
- 66 grams (1/3 Cup) Light Brown Sugar
- 1 1/2 Teaspoons Pure Vanilla Extract
- 2 Teaspoons of Milk, plus more if needed
- 1/4 Teaspoon Salt
- 80 grams (1/2 Cup) Chocolate Chips
- Optional add-ins: try roasted nuts and chopped nuts, M&M's, raisins, cranberries!
Instructions
- Preheat the oven to 350F/180C and sprinkle the flour into an even layer on a sheet pan. When the oven is preheated bake the flour for 5 minutes to heat treat it, this prevents any potential bacteria from forming. Let the flour cool completely before proceeding with the rest of the recipe.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the butter and sugars for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl to ensure everything is evenly combined.
- Add the pure vanilla extract and milk then mix to combine.
- Gently mix in the flour and salt. If your batter is too thick add a splash of milk. Then mix in chocolate chips.
- Serve immediately or store leftovers in an air-tight container in the fridge, keep in mind it will harden a lot in the fridge, as the butter resolidifies, so let it thaw on the counter for a while before indulging! The cookie dough will keep in the refrigerator for up to 5 days, or you can freeze it in a freeze-safe container for up to a month.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Mix
- Cuisine: American
